How to Grill Trout with Liquid Smoke


After a long day of fishing, you deserve to eat what you caught and savor every last bite. Whether you’re grilling over a campfire or using your gas grill at home, you want your fish to not fall apart and to have flavor worthy of a long day’s work.

Trout is not only a great fish to grill; it’s also perfect to grill with liquid smoke. At Wright’s®, we have three varieties of liquid smoke that will be sure to satisfy you — hickory, mesquite, and applewood.

Get that smoky, wood-fired taste even on a gas grill.

Grilling your trout whole is the easiest way to keep the fish together and keep the flavors sharp. Once you’ve cleaned the fish and removed the gills, brush the inside and the outside of the trout with Wright’s Liquid Smoke to lock in that smoked fish flavor.

If you’re grilling at home, consider adding other ingredients to the mix. For example, you could stir together liquid smoke, chopped onions, garlic, and lemon juice. First choose your flavor of liquid smoke and then decide which items you like best with it. Trout has a pretty strong flavor alone, so you may only want the hickory or mesquite seasoning on it.

Once you’ve prepared the fish the way you like, you can place it directly on a clean grill grate or use a grilling basket.

Cook each side for about 6 minutes.

Trout grills pretty quickly, so as you near the end of your estimated cooking time, gently poke at the fish with a fork. If the meat is white and flakes easily when touched by the fork, it’s done.